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Bubble and Squeak – and Rutabagas!

Category : Breakfast, December, Main Dishes, Recipes, Seasonal Menu Ideas, Side Dishes, Vegetarian

Bubble and SqueakEvergreen Station (Ferndale) at the Bellingham Farmers Market often has really beautiful organic vegetables–not just high quality but also visually lovely. Last weekend I was particularly delighted by their large rutabagas. The skins were perfectly smooth, the color varied from pale gold to purple, and the size was enormous. I bought a single 2-pound root, not sure how I would use it. Continue Reading

Spicy Tomato Soup

Category : Holidays, November, Recipes, Soups, Vegetarian

Spicy Tomato SoupHere’s a simple, yet unique, tomato soup that I guarantee you will enjoy! It has a rich smokey flavor with just a hint of peppery heat. Continue Reading

Savory Stuffed Pumpkin for the Holidays

Category : Holidays, Main Dishes, Recipes, Side Dishes

Savory Stuffed PumpkinColorful leaves, a chilly bite in the air, howling gales and horizontal rain–ah! Fall in Whatcom County, just the way we like it! And at the Farmers Market and farms all around the County, what says “Fall is here and winter holidays are coming!” more than beautiful orange pumpkins? Continue Reading

Shiitake and Cheese Omelet

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Category : Breakfast, CSAs, Main Dishes, Recipes, Vegetarian

Shiitake Cheese OmeletThis omelet recipe is a perfect example of incredible local flavors. Cascadia Farms shiitake mushrooms are the highlight–they make nonlocal shiitakes seem like tasteless paste. I’m certain you’ll savor this dish.

We’re fortunate to have a diverse variety of locally made cheese from which to choose. I use local goudas a lot because they often come flavored with herbs or spices. For this recipe, though, I used a plain gouda made from goat milk. The goat milk flavor was all that was needed to balance the eggs. Continue Reading

Broccoli Romanesco With Sage Browned Butter

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Category : December, Recipes, Side Dishes, Vegetarian

Broccoli RomanescoFresh picked produce is beautiful to look at, which is one of the things I enjoy so much about cooking with locally grown food. However, some vegetables are so visually striking that they stand out on the produce racks. Broccoli romanesco (also called Roman cauliflower or coral broccoli) is one of those vegetables with a remarkable–even bizarre–appearance. Continue Reading

Apple Cider Stew

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Category : Main Dishes, Recipes

Apple Cider StewThere’s nothing like the taste of the first fresh apples of the season! We have an opportunity to taste a remarkable array of literally hundreds of apple varieties every year at the Cloud Mountain Farm Center’s Fall Fruit Festival.

Apples can be eaten and enjoyed in dozens of ways ranging from raw as a snack to cooked into delicious apples pies or tarts. A quick and easy way to add intense apple flavor to cooked dishes is to use fresh apple cider. Continue Reading

Roasted Tomatillo Salsa

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Category : October, Sauces and Dips

Roasted Tomatillo Salsa“I have a lot of tomatillos in my garden,” said my friend Thurid Clark. “You should do an article about them.”

Since I’d never tried cooking with tomatillos, I was immediately intrigued. Thurid is an amazing gardener, and I knew her tomatillos would be wonderful. She gave me a bag of them to take home so I could experiment.

Tomatillos, or Mexican tomatoes, are a staple food in Mexico. They are used as the base of a classic green salsa, and are used in many other kinds of meat and vegetable sauces, too.  Continue Reading

Food Writers Attend Co-op Barbecue

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Category : Book and Movie Reviews, Events, Related Organizations, Retail Stores

2011 Community Food Co-op Barbecue(Photo by Laura Steiger)–Four local food writers were featured at a community barbecue sponsored by the Community Food Co-op (Cordata and Westerly, Bellingham) last Saturday to talk about their cookbooks, blogs–and newspaper columns! Samples of their recipes were available for tasting, too. Continue Reading

Join Us at Cordata Co-op Barbecue!

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Category : Events, Retail Stores, Whatcom Locavore Products

Rustic Apple TartJoin me at the Community Food Co-op’s Cordata store (Cordata and Westerly in Bellingham) for a community barbecue next Saturday, Sept. 17, 2011. Whatcom Locavore (that’s me!) and several other local food writers will be on hand to share samples of our recipes and answer questions about what we do. Continue Reading

Local Food Classes

Category : Make It Yourself

Rabbit Field Farms - Who Grows Your Food?As I began transitioning to eating as a locavore (using only locally grown food as much as possible), I naturally did more cooking at home. I rediscovered a love for cooking and preserving fresh, delicious foods. I also started looking for ways to learn more about food preparation and local farms. As always, I found an abundance of local resources. Continue Reading

2011 CSA Programs

Category : About Food Sources, CSAs, Where to Buy Local Food

Farmers MarketCommunity Supported Agriculture (CSA) programs are one of the easiest ways to get a steady, affordable supply of locally grown foods during the growing season. It also gives a farmer some cash at a time of the year when they are spending money for seeds, and guarantees sale of a percentage of their crops in advance. Continue Reading

Peperonata

Category : Recipes, Side Dishes, Vegetarian

PeperonataTuscan country cuisine is a wonderful style of cooking. The flavors have a special place in my heart, and bring back fond memories of trips to Siena, Italy, and the surrounding hill towns. Our first visit was when I took my daughter there to celebrate her graduation from high school. We fell in love with the beauty of the countryside, the incredible art, the warmth of the people, and  the “slow food” approach to meals. Continue Reading

Roasted Beets with Shallots

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Category : Recipes, Side Dishes, Vegetarian

Roasted Beets with ShallotsBeets and other large root vegetables (potatoes, carrots, etc.) especially lend themselves to being roasted in the oven or on a grill. Once roasted, they can be eaten as is or used in other recipes.

This recipe will produce perfectly roasted beets every time.  It also couldn’t be easier. Just wrap the ingredients in foil, put them in the oven, and walk away until they’re done. Continue Reading